Deerfield-News.com-Deerfield Beach,Fl-A recent DBPR inspection forced the closure of a Lighthouse Point cafe.The Nauti Dawg Marina Cafe did horrible and had to be temporarily closed with a total of 26 violations of which 10 were high priority.Their website as says closed for renovation which I hope means cleaning up the place.In Deerfield Beach Little Havana required a follow up inspection .
Licensee
Name: NAUTI DAWG MARINA CAFE License Number: SEA1619600
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 2841 MARINA CIR
LIGHTHOUSE POINT, FL 33064
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/18/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
10 6 10
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Bowl removed. **Corrected On-Site** **Warning**
24-05-4 Basic – Clean bowls not stored inverted or in a protected manner near mgrs office by prep area. **Warning**
24-27-4 Basic – Clean equipment/dishware/utensils ( coffee cups) stored next to handwash sink exposed to splash in bar area. **Warning**
35A-03-4 Basic – Dead roaches on premises. 1 dead roach under stove and 4 dead roaches by the ice cream chest freezer. **Warning**
12B-12-4 Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink moved. **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet. **Warning**
08B-38-4 Basic – Food stored on floor. Rice on floor in dry storage room near Bar. **Warning**
29-08-4 Basic – Plumbing system in disrepair. Leaking pipes under handwash sink at cookline and 3 compartment sink in dishwashing area. **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked potatoes at walkin cooler near mgrs office. Foods moved and properly stored. **Corrected On-Site** **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. UnLabeled sugar container and flour containers. **Warning**
22-47-4 High Priority – Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glasswasher at bar at 0 ppm quat. **Warning**
12A-28-4 High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat with gloved hands and failed to wash hands before contacting food. Employee changed gloves and washed hands. **Corrected On-Site** **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live small flying insect in dry storage room by bar. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 48° F, egg liquid 52° F, egg whites 54° F, ham 53° F, chicken 53° F, spinach 49° F, Ham 53-65° F, crab cake mix 52-65, salmon 49° F, hash 51° F, tomatoes 50-52° F, cheese 55-61°F ,butter 46° F, egg 52° F , tomatoes 46° F, lobster 46° F, and lettuce 54° F all stored at flip top cooler at cookline closest to steam table. Cooler ambient temperature 50° F. Foods moved to walkin cooler to quick chill. Foods in flip top for less than 4 hours. Corrective Action Taken. Seaweed 50° F, chicken wings 50° F, fish dip 47° F, and calamari 50° F all stored at flip top cooler at cookline closest to freezer . Cooler ambient temperature 52° F. Foods moved to walkin cooler to quick chill. Foods in flip top for less than 4 hours. Corrective Action Taken. Shrimp 45-46° F, corn salad 46 F, tuna salad 47 F, fish 46°F, garbanzo 56° F, pasta 46-47° F, pasta 46° F, hash 45° F, cheese/ mushroom 45 F, garlic/oil/cheese 46° F, sausage 48° F, and chicken wings 45° F all at walkin cooler that was in the defrost cycle after receiving a delivery. Operator turned off defrost cycle manually to maintain 41° F. **Corrective Action Taken** **Warning**
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Butter at cookline and butter and cream cheese not time marked in expo area. Foods date marked. **Corrected On-Site** **Warning**
03E-01-4 High Priority – Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .Rice from 131° F-137° F to 137-142° F within 1.5 hours . Rice has been reheating for 1 hour and 50 min at current rate Food will not reach 165° F within the 2 hours. Food reheating on steam table. Food sent to be quickly reheated to 165° F on the stove. **Corrective Action Taken** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw turkey burger mix over seafood salad at True refrigerator next to managers office. Foods moved and properly stored. **Corrected On-Site** **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach inside container of chicken in cold holding drawers at cookline, 1 live roach on wall above prep cooler at cookline, 2 live roaches on gasket at flip top cooler at cookline, 2 live roaches on door hinge at M3 Turbo freezer in cookline area, 1 live roach under stove at cookline , 1 live roach dishwashing area by pot storage and approximately 100+ live roaches in ice cream chest freezer near Bar area/walkin cooler. **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live roach in raw chicken at cold holding drawer at cookline. Food discarded. **Corrected On-Site** **Warning**
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet and by handwash sink at cookline where hose is attached. **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
01C-03-4 Intermediate – Clams not marked with last date served. **Warning**
22-05-4 Intermediate – Cutting board(s) stained/soiled. **Warning**
12A-03-4 Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink and then handle clean food storage containers. Employee rewashed hands at handwash sink. **Corrected On-Site** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes from 59-64° F to 52-59° F within 1.5 hours , and potatoes from 55-56° F to 49-54° F within 1.5 hours both cooling at walkin cooler in large covered plastic containers for approximately 5.5 hours at current rate of cooling food will not cool to 41° F within 6 hours. Food broken down into smaller containers and uncovered. **Corrective Action Taken** **Warning**
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Licensee
Name: WESTSHORE PIZZA AND CHEESESTEAKS License Number: SEA1601085
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 3650-E N FEDERAL HWY
LIGHTHOUSE POINT, FL 33064
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/27/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 7 17
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. At sugar bin in rear prep area. Container was removed. **Corrected On-Site** **Warning**
23-03-4 Basic – Build-up of grease on nonfood-contact surface. Fryers with grease build up. Grease build up under griddle table at cookline. **Warning**
24-06-4 Basic – Clean utensils or equipment stored in dirty container. Clean lids stored on dirty container on shelving unit near Hobart mixer. **Warning**
35A-03-4 Basic – Dead roaches on premises. 1 dead roach behind Kelvinator freezer in rear prep area, 1 dead roach by Hobart mixer and 1 dead roach under cabinet in dining room area soda station. **Warning**
14-11-4 Basic – Equipment in poor repair. Rusted lid on chest freezer in rear prep area. **Warning**
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
10-01-4 Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At flour bin in rear prep area. **Warning**
10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water in front counter area. Scoop was removed. **Corrected On-Site** **Warning**
38-07-4 Basic – Lights in warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
16-48-4 Basic – Old food stuck to clean dishware/utensils on shelving unit near a Hobart mixer. Items were taken to 3 compartment sink to clean and sanitized . **Corrected On-Site** **Warning**
25-05-4 Basic – Single-service articles improperly stored. Cups stored on the floor near the dishwashing area. Aluminum foil containers not properly inverted in dry storage shelving. Containers were properly inverted. **Corrected On-Site** **Warning**
25-22-4 Basic – Single-service articles stored next to handwash/food preparation sink exposed to splash. Pizza boxes at handwash sink in front counter area exposed to splashing. Boxes removed by manager. **Corrected On-Site** **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Exterior of coolers at cookline soiled. Gaskets at coolers in cookline soiled. Stove top soiled. **Warning**
14-55-4 Basic – Uncleanable knife block in use to store knives on shelving unit near Hobart mixer. **Warning**
36-72-4 Basic – Walk-in cooler floor soiled. **Warning**
36-26-4 Basic – Wall soiled with accumulated black debris in dishwashing area. **Warning**
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust. In cookline area. **Warning**
12A-28-4 High Priority – Employee touched soiled apron and then engaged in food preparation and handled clean equipment without washing hands. Hands washing procedures were explained, employee wash his hands correctly. **Corrected On-Site** **Warning**
41-08-4 High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Cleaning solution bottles stored next to strainer in dishwashing area. Cleaning solution bottles were place in store room. **Corrected On-Site** **Warning**
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
22-05-4 Intermediate – Cutting board(s) stained/soiled on shelving unit near Hobart Mixer. **Warning**
22-22-4 Intermediate – Encrusted material on can opener blade. Operator washed can opener. **Corrected On-Site** **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink in front counter area obstructed by pizza boxes. Pizza boxes removed. **Corrected On-Site** **Warning**
22-28-4 Intermediate – Interior of reach-in coolers soiled with accumulation of food residue. At cookline. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in cookline, dishwashing area And front counter area. Paper towels place on towel dispenser. **Corrected On-Site** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink. In cookline area. Operator place new soap at sink. **Corrected On-Site** **Warning**
03F-10-4 Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For time marked pizza served by the slice. Blank procedures form were e-mail to operator. **Warning**
New Search
Westshore Pizza and Cheesesteaks also could do better,they required a reinspection.
Licensee
Name: WESTSHORE PIZZA AND CHEESESTEAKS License Number: SEA1601085
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 3650-E N FEDERAL HWY
LIGHTHOUSE POINT, FL 33064
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/28/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 1 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-05-4 Basic – – From inspection on 2017-07-27: Basic – Soil residue build-up on nonfood-contact surface. Exterior of coolers at cookline soiled. Gaskets at coolers in cookline soiled. Stove top soiled. **Warning** – From follow-up inspection on 2017-07-28: **Time Extended**
22-28-4 Intermediate – – From inspection on 2017-07-27: Intermediate – Interior of reach-in coolers soiled with accumulation of food residue. At cookline. **Warning** – From follow-up inspection on 2017-07-28: **Time Extended**
Little Havana also needed a follow up inspection after having 22 violations of which 9 were high priority.
Licensee
Name: LITTLE HAVANA RESTAURANT License Number: SEA1621188
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 721 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/03/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 3 10
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
35A-03-4 Basic – Dead roaches on premises. One dead roach inside wine cabinet in hostess station. Roach cleaned up and surface sanitized. **Corrected On-Site** **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks removed. **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn. Watch removed. **Corrected On-Site** **Warning**
35B-08-4 Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment in bar area. **Warning**
08B-12-4 Basic – Food stored in holding unit not covered. Tres leches and flan uncovered overnight at reachin cooler in bar area. Uncovered onions at walkin cooler. Uncovered bacon at walkin freezer. **Warning**
10-08-4 Basic – Ice scoop handle in contact with ice. Handle elevated. **Corrected On-Site** **Warning**
10-12-4 Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty container at soda station. **Warning**
12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Exterior of mojo container lid soiled as well as container handle. Soap and paper towel dispensers at cookline soiled. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Oil, water, vinegar and wine bottles in the prep area not labeled. **Warning**
41-07-4 High Priority – Container of medicine improperly stored. Medicine stored with food in flan storage cooler in rear prep area. Medicine moved. **Corrected On-Site** **Warning**
12A-25-4 High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then handled clean cups without washing hands first in the bar area. Employee washed hands. **Corrected On-Site** **Warning**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing cups at handwash sink in bar. Not sanitizing cup. Cups sent to be washed at dishmachine. REVIEWED proper sanitization with manager. **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 60°F, Beef 61°F, Pork 61°F at Cold holding drawers at cookline. Drawers not closing properly and air escaping.Food has been stored in cooler overnight for longer than 4 hours. Food was discarded. See Stop Sale. Chicken 61-66° F at flip top cooler at end of cookline. Chicken stored on container that’s sitting above make table top not directly under refrigeration overnight. Food has been out of temperature for longer than 4 hours. Food discarded. See Stop Sale. **Warning**
03B-01-4 High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth at 99° F at cookline under no temperature control. Broth sent to be reheated on stove to 165° F so it can then be held on stove at at least 135° F. **Corrective Action Taken** **Warning**
08A-01-4 High Priority – Raw animal food stored over cooked food. Raw shelled eggs over milk and raw beef over peppers at flip top cooler in cookline closest to handwash sink. Foods moved and properly stored. Corrected On-Site Cooked mussels stored in front of raw scallops on top of marketable at cookline flip top cooler at cookline closest to handwash sink. Drippings from scallops may contaminate mussels when scallops are being pulled forward. Food moved and properly stored. **Corrected On-Site** **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Observed two live roaches by the expresso machine. Roaches killed and surface cleaned and sanitized. **Corrective Action Taken** **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 60°F, Beef 61°F, Pork 61°F at Cold holding drawers at cookline. Drawers not closing properly and air escaping.Food has been stored in cooler overnight for longer than 4 hours. Food was discarded. Chicken 61-66° F at flip top cooler at end of cookline. Chicken stored on container that’s sitting above make table top not directly under refrigeration overnight. Food has been out of temperature for longer than 4 hours. Food discarded. **Warning**
41-10-4 High Priority – Toxic substance/chemical improperly stored. 3 bottles of chemical stored with orange juice and wine in rear prep area table. Chef removed and stored correctly. Corrected on site Sterno stored next to wines, vinegar and oil in front line area. Chemical moved. **Corrected On-Site** **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
14-74-5 Intermediate – Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cold holding drawers at cookline with an ambient temperature of 54°F. Food was removed and Manager call for service. **Corrective Action Taken** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Small coffee cup inside hand wash sink by the bar area.cup was removed. **Corrected On-Site** **Warning**
Licensee
Name: LITTLE HAVANA RESTAURANT License Number: SEA1621188
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 721 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/04/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 0 0
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
N/A No Violations Were Observed
